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Thai Pineapple Salmon with Sweet Chili-Hoisin Rice

Thai Pineapple Salmon with Sweet Chili-Hoisin Rice
Total Time:
30 minutes


2 cups water
1 tablespoon sesame oil
1 cup Jasmine rice
1 (8-oz) can pineapple slices in juice, undrained
Nonstick aluminum foil
4 salmon filets (1 1/2 lb), skin removed
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup hoisin sauce
1/2 cup sweet chili sauce
2 tablespoons rice vinegar
1/4 cup presliced green onions
1 cup frozen peas and carrots
1/4 cup roasted peanuts, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped


  1. Preheat oven to 375°F. Bring water and oil to boil for rice in medium saucepan. Stir in rice and cover; reduce heat to low and cook 20 minutes.
  2. Place pineapple slices (reserving juice) on foil-lined baking sheet; top with salmon. Sprinkle salmon with salt and pepper. Whisk 1/4 cup reserved pineapple juice, hoisin sauce, sweet chili sauce, and vinegar until combined (reserve 1/4 cup). Pour sauce over salmon; bake 10 minutes on center oven rack.
  3. Remove rice from heat. Stir in reserved sauce, onions, and peas and carrots; cover and let stand 5 minutes. Set oven to broil; broil salmon 5–10 minutes or until well browned and salmon is 145°F. Chop peanuts and cilantro. Serve salmon over rice, drizzle with pan sauce, and sprinkle with peanuts and cilantro.

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Nutritional Information

CALORIES (per 1/4 recipe) 730kcal; FAT 28.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 1060mg; CARB 76g; FIBER 4.00g; SUGARS 32g; PROTEIN 42g; CALC 6%; VIT A 80%; VIT C 35%; IRON 10%

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